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Cold milk should accompany this porridge. Many years in the past we watched a black man boiling rice on board a P. and O. boat (the Mizapore); he proceeded as follows:-He boiled the rice for about ten minutes, or perhaps a minute or two longer, strained it off in a sieve, after which washed the rice with chilly water, and then put the rice back within the stew-pan to as soon as extra get scorching and swell. Take, say, half a pound of sparghetti, wash it in cold water, and throw it immediately into boiling salted water; boil it till it is tender, about twenty minutes, drain it, put it into a hot vegetable-dish, and mix in two or three tablespoonfuls of grated Parmesan cheese; toss it about calmly with a few forks, till the cheese melts and kinds what could also be known as cobwebs on tossing it about. Rice and Eggs.-Boil, say half a pound of rice, and let it absorb the water by which it is boiled. Now throw the rice into boiling water, say a quart; let the rice boil gently till it is tender, strain off the rice and reserve the rice-water for different purposes.

Rice, Curried.-Boil a teacupful of properly-washed rice in two breakfastcupfuls of water, and let the rice absorb all the water; put a cloth within the saucepan, and stir up the rice often with a fork till the grains change into dry and separate easily the one from the other. Wash totally, as earlier than, a teacupful of rice and put it in a small stew-pan or saucepan with two breakfastcupfuls of water, convey this to a boil and let it boil for ten minutes, then remove the saucepan to the side of the fire and let the rice soak and swell for about twenty minutes. Now add two breakfastcupfuls of inventory or water and a pinch of powdered saffron, about enough to cover a threepenny-piece; let the rice boil for ten or eleven minutes, move the saucepan to the side of the fireplace and let it stand for twenty minutes or half an hour until it has absorbed all the inventory or water.

One of the simplest ways of doing this is to chop a carrot in half and scoop out part of the inside with a cheese-scoop, in order that the width of the half where it is scooped is about the identical as the two flat sides. The time rice will take to boil treated this fashion could be in all probability about twenty minutes, but this time would range barely with the standard and measurement of the rice. Now take two eggs, separate the yolk from the white of one, beat up the whole egg and one white totally in a basin, however do no beat it to a froth; add the rice mixture to this, mix it again very thoroughly, after which roll it into balls about the dimensions of a small walnut, seasoning the mixture with enough pepper and salt. Now place it in a large bowl, and with a wood spoon mash it until it turns into a kind of agency, compact paste; then take it out and roll it into the form of a cannon-ball, and having completed this, flatten it until it turns into of the form of the cheeses one meets with in Holland-flat high and backside, what is rice with rounded edges. Dip the rice-balls into this, after which cover them with the bread-crumbs.

Chop up a small onion very effective, fry it till tender in a little or no butter, however don't let it brown; add a small teaspoonful of mixed savoury herbs, a brimming teaspoonful of chopped parsley, to the contents of the frying-pan for two or three minutes, after which add them to the rice. Rice with Cabbage and Cheese.-Wash some rice and let it soak in some scorching water, with a cabbage sliced up, for about an hour; then strain it off and put the rice and cabbage in a stew-pan with some butter, just a little pepper and salt, and a couple of quarter of a grated nutmeg. Rice with Cheese.-Wash some rice and then boil it for ten or eleven minutes in some milk, and let it stand till it has soaked up all of the milk. "Bread and Milk, for everyone is aware of how this must be executed. As soon as it is tender add a quart of milk, flavoured with a little cinnamon, three ounces of sugar, three ounces of fastidiously washed grocer’s currants, and let it boil for a quarter of an hour. Take about a quarter of a pound of butter, melt it in a stew-pan, and add a couple of cupful of milk, or nonetheless better, cream.